How to Soak Fruit For Christmas Cake

Learn how to soak a medley of dried fruit using my non alcoholic method for your alcohol free Caribbean rum cake or black cake during the holiday season.

Course Extras

Cuisine Caribbean

Prep Time 20

Total Time 20

Servings jar

Calories 349kcal

Author Charla

Ingredients

2 lbs mixed dried fruit (910g)
3 cups red grape juice (710ml)
½ cup prunes (87g) chopped
1 tablespoon rum essence/rum alternative (13g) optional
more red grape juice, if required

Instructions

Place the mixed dried fruit in a large container or a jar.
Combine about ½ cup of the red grape fruit with the prunes and add to a blender (I used the wet container of my spice grinder).
Blitz into a coarse/slightly chunky puree.
Mix the coarse puree with the remaining red grape juice.
Pour the red grape juice into the jar or container of your choice, use a spoon to make sure all of the fruit is saturated.
Finally add the rum essence (if you're using) and mix into the fruit using a spoon.
Refrigerate and use accordingly.

Video

Notes

- Feel free to use whatever dried fruit that you prefer.

- This is a quick soaking method, you will need to use the soaked fruit within 3 weeks of making it.

- Make sure to use a combination of dried fruit to meld the taste, don't go heavy on one dried fruit i.e raisins, cherries etc..

- I used a large jar that is one litre (UK) which is roughly one quart (US), you will want a container/jar that is of a similar size.

- You can use a combination of red grape juice/white grape juice or cranberry juice.

- For best results, I highly recommend adding some rum essence/rum alternative (a concentrated rum flavour without the HIGH/if any at all alcohol content).

- Make sure to shake the jar every 3 days and add more grape juice, if required.

Nutrition